Ingredients
DRESSING
-
3-1/2 tablespoons apple cider or red wine vinegar
-
3-7 cloves of garlic, to taste
-
5 tablespoons parmesan, grated
-
3 egg yolks
-
1 tablespoon grainy mustard
-
1 lemon, juiced
-
8 anchovy fillets
-
Freshly ground black pepper
-
1/2 cup canola oil
-
1/2 cup olive oil
-
Salt, to taste
SALAD
-
2 hearts of Romaine lettuce
-
2 brioche buns
-
4 thick slices double-smoked bacon
-
2 tablespoons maple syrup
-
Parmesan cheese shavings
-
Some pickled red onion
Directions
- To make dressing blend all ingredients, except oil and salt, in a blender. When smooth, slowly add oil, and a little hot water. Season with just a little salt.
- For the romaine, cut the head lengthwise into quarters. Drizzle with olive oil and toss with salt and pepper. Grill for one minute on each side. Set aside.
- Tear the bread into bite sized pieces and drizzle with oil. Season with salt and pepper and place on baking tray. Place bacon on a separate baking tray. Bake both at 350F until golden and crisp (approx 15 min).
- On a large plate, arrange the romaine and top with dressing.
- Toss bacon slices with a little maple syrup. Serve on top of the romaine with the toasted bread. Shave fresh Parmesan cheese over each and garnish with some pickled red onion and serve.
